Executive Chef/ Line cook

The Executive Chef/Line Cook role offers significant creative control over menu development in a kitchen specializing in local and regional cuisine. This position manages a small team of 1-5 members, primarily focusing on food preparation and kitchen operations while spending less than 10% of time on administrative tasks. The ideal candidate will combine leadership and culinary skills to ensure high-quality food production and maintain excellent kitchen standards.

Responsibilities

• Develop and create menus with a focus on local and regional cuisine
• Prepare food items ensuring quality and presentation standards
• Manage kitchen operations and oversee small team members (1-5)
• Lead and train kitchen staff to maintain consistent performance
• Control inventory and manage orders to reduce waste and costs
• Ensure compliance with sanitation and food safety regulations
• Maintain schedules and coordinate staff shifts
• Interact with customers to gather feedback and enhance offerings

Preferred Qualifications

• 2+ years of experience in culinary arts
• ServSafe Certification
• Proficient in culinary techniques and kitchen equipment operation
• Knowledgeable in food safety, sanitation, and inventory management
• Strong leadership, communication, and teamwork skills
• Effective time management and problem-solving abilities

family restaurant